This crustless quiche is full of cheesy, savory goodness! My favorite thing about this meal is that it is low carb, but so delicious you don’t even miss the fact that there is no crust. It’s a good source of protein that you can make for any meal and is great reheated as leftovers.
1/2 cup milk
2 tablespoons butter
1 cup shredded sharp cheddar cheese
2 cups diced ham
1 cup baby spinach
1 small sweet onion diced
2 cloves minced garlic
2 teaspoons dill weed
salt & pepper to taste
Preheat oven to 400 F
In a large bowl, whisk together the eggs, milk, cheddar cheese, dill weed, and salt/pepper. Put aside.
In a skillet, melt butter over medium heat. Add onion and garlic. Sauté until onions are translucent, then add spinach and ham. Cook until spinach is soft and ham is warmed through.
Add the cooked ingredients from the skillet into the egg mixture. Mix and pour into a well-greased 10-in. pie dish.
This recipe came about when I was CRAVING cookies, but didn’t have any flour in the house. I had heard of peanut butter cookies being one of the easiest cookies to create a flourless version of…so I got to baking and came up with the perfect recipe! And with only 5 ingredients, this is a super quick and easy recipe to get your sweet fix.
2 cups peanut butter (creamy)
1 1/2 cups sugar
1/2 cup brown sugar
2 teaspoons baking soda
Preheat oven to 350 F
In a large bowl, first mix together the peanut butter and sugars until combined.
Next add the baking soda and eggs and beat until smooth.
Form dough into round tablespoonful balls. Place onto a parchment paper lined baking sheet about 2 inches apart from each other (I fit about a dozen cookies on the sheet at a time). Using a fork, press a criss-cross pattern into each dough ball, flattening into a cookie shape.
Bake for 12 minutes or until the cookies become slightly golden brown. When you remove them from the oven, allow them to cool for about 5-7 minutes before moving them to a cooling rack to ensure they do not fall apart (the peanut butter base makes them very fragile while warm).
Enjoy! ***This recipe made me about 3 dozen cookies***
It’s simple– vegetables are just better when they’re baked in cheese and herbs. I find this bake to be perfect for holidays, special occasions, or to bring to a potluck/gathering. In presentation, it tastes and looks gourmet. But in preparation, it is simple to make, and doesn’t take much time at all.
20 oz. brussels sprouts, sliced in half
olive oil (about 1/4 cup)
salt & pepper to taste
1 tablespoon butter
2/3 cups finely chopped shallots
1 tablespoon flour
1 1/2 cups milk
1/4 cup freshly grated parmesan
1/2 cup grated gruyere cheese, divided
2 teaspoons thyme
Preheat oven to 400 F. In a 9 x 13 casserole dish, add the halved brussels sprouts. Pour some olive oil (about 1/4 cup) over, add some salt & pepper, and toss the brussels sprouts until evenly coated.
Put the brussels sprouts into the preheated oven, and bake for 30 minutes, tossing them halfway through to ensure they bake evenly.
While the brussels sprouts are baking, you will make a simple roux. First melt the butter in a saucepan over medium heat. Then add the chopped shallots and cook until they are softened. Next, sprinkle in the flour slowly and whisk until a thick paste is created. This is the roux (the base of the cheese sauce).
Slowly add the milk to the roux a little bit at a time, whisking continuously until it is all incorporated. Watch and stir the mixture for about 5-7 minutes, or until it becomes visibly thicker.
Add the thyme, parmesan, and half of the gruyere. Stir until it is completely mixed and cheese is melted.
Once the brussels sprouts have finished their 30 minutes in the oven, remove them. Pour the cheese sauce you have made over the brussels sprouts and toss them so the sprouts are evenly covered in the sauce. Sprinkle the other half of the gruyere cheese over top. Put the dish back into the oven and bake for an additional 15 minutes, or until bubbly and edges are slightly crispy.
Remove from the oven and let cool for about 5 minutes before serving.
There really is no cookie quite as soft and nostalgic as a snickerdoodle. I remember baking these with my Nana when I was a little girl, and the memory of rolling the little dough balls in the cinnamon sugar brings a warmth over me. This recipe has been passed down from my Nana to my mother, my mother to me, and now from me to you. It guarantees perfect, melt-in-your-mouth cookies every single time. Enjoy.
1/2 cup butter, softened
1/2 cup shortening (Crisco)
1 1/2 cups sugar
2 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
3 tablespoons sugar (for rolling)
3 tablespoons cinnamon (for rolling)
Preheat oven to 400 F.
In a large bowl, thoroughly mix: butter, shortening, sugar, and eggs. Set aside.
In a separate bowl, blend together: flour, baking soda, cream of tartar, and salt.
Add dry mixture to the wet mixture gradually combining.
Prepare sugar & cinnamon mixture for next step.
Shape the cookie dough by teaspoonful amounts, rolling into round balls. Roll each dough ball in the sugar/cinnamon mixture until evenly coated.
Place onto an ungreased cookie sheet and bake for 8-10 minutes. Cook in batches of about a dozen, keeping cookies about 1 1/2 in. apart from one another.
*Let them cool for a few minutes before removing from cookie sheet– they will be very soft right out of the oven, so giving them a chance to firm up a tiny bit will help keep them intact before transferring them to your cooling rack*
This is a super simplified chicken pot pie that uses mostly canned ingredients, making it an affordable meal that takes little to no time to assemble. And you can really make it your own–feel free to replace my ingredients with whatever canned veggies and condensed soups you like. Comforting, savory, wholesome…everything a pot pie should be.
Preheat oven to 400 F. Line a pie dish with one of the refrigerated crusts.
In a large mixing bowl, combine pre-cooked chicken, canned vegetables, canned soups, and herbs.
Pour filling mixture into the pastry lined pie dish. Place second pie crust over top–seal and flute the edges to connect the two crusts. *Before putting into the oven, cover the pie crust edges with aluminum foil to prevent burning*
Bake in preheated oven for 30 minutes. Remove foil from crust. Then bake again for another 30 minutes until the top and edges are nice and golden brown.
Make sure to let the pie rest for 10-15 minutes before serving.